- 1 tablespoon olive oil
- 1 bunch rainbow chard – leaves and stems separated and chopped
- 1/3 cup chopped yellow onion
- 2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
- salt and pepper to taste
- 1 tablespoon maple syrup
- Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.